Posted by Guide to Making Hungarian Mushroom Soup
Why You’ll Love This Recipe
This Hungarian Mushroom Soup is a creamy, smoky delight that’s full of flavor. The richness of mushrooms combined with the tanginess of sour cream and a touch of soy sauce creates a comforting soup with a unique umami taste. A hint of fresh dill and parsley adds a refreshing herbal finish, making this soup perfect for cozy evenings.
Essential Ingredients for Hungarian Mushroom Soup
Mushrooms
Choose from white, cremini, or a mix of wild mushrooms like chanterelles. These provide an earthy base for the soup.
Butter and Milk
Butter adds richness, while milk lightens up the soup compared to heavy cream.
Onions
Diced onions bring a sweet and savory depth to the dish.
Flour
Used as a thickening agent to give the soup its creamy texture.
Paprika
Smoked or Hungarian paprika infuses the soup with warm, smoky flavors.
Vegetable Broth
Use vegetable stock for a vegetarian option or swap it with chicken stock or bone broth for added richness.
Soy Sauce
This ingredient enhances the umami factor, making the soup even more flavorful.
Sour Cream
The tanginess of sour cream adds creaminess and balances the earthy mushrooms.
Lemon Juice
A splash of lemon juice brightens the flavors. If you don’t have lemon juice, red wine vinegar works as a substitute.
Fresh Herbs
Fresh dill and parsley provide a burst of freshness and complement the smoky, creamy soup.
Salt and Pepper
Season to your taste to enhance the natural flavors of the ingredients.
Step-by-Step Instructions to Make Hungarian Mushroom Soup
1. Start with the Butter
In a large saucepan, melt butter over medium heat. This creates the base for sautéing the onions and mushrooms.
2. Sauté Onions and Mushrooms
Add diced onions and sliced mushrooms to the melted butter. Cook for 10-15 minutes until the mushrooms release their liquid and it evaporates, leaving a rich, concentrated flavor.
3. Add Flour and Paprika
Sprinkle flour and paprika over the sautéed mixture. Stir well and let it cook for 2-3 minutes to eliminate the raw taste of the flour.
4. Incorporate Liquid Ingredients
Pour in the vegetable broth, soy sauce, and milk. Stir until everything is well combined, then bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 10 minutes to blend the flavors.
5. Add Creamy and Fresh Elements
Remove the pot from the heat and stir in the sour cream, lemon juice, dill, and parsley. These ingredients add tanginess, creaminess, and herbal brightness.
6. Season to Perfection
Taste the soup and adjust with salt and pepper as needed.
Tips for Perfect Hungarian Mushroom Soup
1. Choosing the Right Mushrooms
For an earthy and rich flavor, mix different types of mushrooms like cremini, white, or wild varieties.
2. Enhance the Umami
If you love deep savory flavors, don’t skip the soy sauce. It adds a subtle but impactful layer of taste.
3. Thicker or Lighter Soup
For a thicker consistency, increase the amount of flour slightly. If you prefer a thinner soup, add a splash of extra stock or milk.
4. Make It Vegan
Swap the butter with olive oil, use plant-based milk, and replace sour cream with dairy-free yogurt or cashew cream.
Storage and Reheating
1. Refrigerator Storage
Store leftovers in an airtight container in the fridge for up to three days.
2. Freezing Tips
This soup freezes well! Pour cooled soup into freezer-safe containers or bags and store for up to three months. Thaw overnight in the fridge before reheating.
3. Reheating
Warm the soup gently over low heat on the stove to prevent the sour cream from curdling.
Serving Suggestions
Pair this soup with crusty bread or a fresh green salad for a complete and satisfying meal.
Hungarian Mushroom Soup Recipe
Creamy Hungarian Mushroom Soup with Dill
A rich and smoky soup made with earthy mushrooms, creamy sour cream, and fresh herbs. Perfect for chilly days!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 4 tablespoons butter
- 1 large onion, diced
- 1 pound mushrooms, sliced (white, cremini, or wild varieties)
- 3 tablespoons flour
- 1 tablespoon paprika
- 3 cups vegetable stock (or chicken stock)
- 3 tablespoons soy sauce
- 1 cup 2% milk
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped (or 2 teaspoons dried dill)
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onions and mushrooms. Cook for 10-15 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates.
- Sprinkle flour and paprika over the mushroom mixture. Stir well and cook for 2-3 minutes.
- Pour in the vegetable stock, soy sauce, and milk. Stir to combine, bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Remove the pot from heat. Stir in sour cream, lemon juice, dill, and parsley. Mix until smooth.
- Taste and adjust seasoning with salt and pepper. Serve warm with crusty bread or a side salad.
Enjoy this delicious Hungarian Mushroom Soup, a perfect balance of creamy, smoky, and tangy flavors!
